Next week, Italian ladies all over will be knee deep in eggs, butter, sugar, and ricotta cheese– it’s time for making Easter pies. Easter, as with most holidays for Italians, is a time for culinary celebration.Both sweet and mouthwatering pies are a hallmark of an Italian Easter. In 2015 I shared the story of my grandmother’s popular Italian Easter ricotta pie with pineapple that solidified her location as the finest ricotta pie baker in the family. Then, last Sunday, I shared my personal favorite: sweet Easter rice pie. I ‘d feel remiss if I didn’t share the granddaddy of all Easter pies: Pizza Chena. Every year my granny made many tasty Easter pies. And every year startingseveral weeks prior to Easter, anyone who even from another location knew her would begin checking out or calling her. Their intention: to butter her up enough to get a piece of her Pizza Chena.Nan, as my mother would say,” was dumb as a fox;” she understood when people were only after her Pizza Chena, and she wasn’t going to provide it to simply anybody. That’s since it was time-intensive and expensive to make. Obviously, her mailman always got a piece because he would inform Nan that of all the Italian females in the area her Pizza Chena was the finest.(Not too subtle, but it worked whenever.)(layering the Pizza Chena) Considering that Nan moved into an Alzheimer’s system a number of years earlier, we haven’t had Pizza Chena. It’s one of a few meals that my mommy lost the desire to make after Nan wasn’t able to cook anymore.
my mama was both delightedand classic when I called her for the
recipe.Pizza Chena, a Neapolitan dialect term significance “complete pie, “is a gigantic two-crusted mouthwatering pie packed with different Italian meats, cheeses, and eggs. All of that mouthwatering” fullness” is framed in either a flaky pastry crust or, as my household made, a satisfyingly chewy pizza dough crust.
(cutting the dough) Pizza chena, is typically mispronounced by Italian-Americans(including my household )as”Pizza Gaina.”We constantly joked that when you eat it you”gain-a”a lot of weight.There are lots of regional differences in making Pizza Chena; my grandmother made hers with hot sausage, fresh basket cheese, mozzarella,
and difficult boiled eggs, preferences gave from her Campanian mother-in-law. Thank goodness her mother-in-law, understood as “Big Nana,” liked my grandmother so much. If she didn’t, then my household may never ever have actually taken pleasure in numerous of these delightful Easter dishes.(pinching the dough) When Jeff called my dad to inform him how tasty my Pizza Chena was last week, he asked if we had consumed all of it.”All of it? Dad, there suffices’Pizza Gaina’ for 12 people!”Jeff said.My father replied, “You understand,’ Pizza Gaina’freezes really well. You might simply slice the remainder of the pie and freeze the private pieces. You could take out a couple when business comes.”(Not too subtle, however it
works every time.) I wished to shock him, however what the heck. Do not worry, Father, there are a couple of thick wedges of Pizza Chena in the freezer with your name on them.I’m sending this unique dish to a special blogger buddy, Alanna of A Veggie Venture, who is hosting Pi Day, in honor of pi, the mathematical constant of 3.14 and a trillion more digits. Just the thought of pi restores nightmares of high school geometry,
however I persevered since I couldn’t pass up sharing this fantastic dish with you.I simply realized that my friend Chris from Melecotte is guest hosting this month’s Apple and Thyme occasion(
developed by the girls of Vanielje Cooking area and The Passionate Palate), so I had to send this story to her. Chris likewise writes lovingly about her household, so have a look at her blog site if you’re not knowledgeable about it.Here’s how to make traditional Italian Pizza Chena(for Easter or any time of the year): Italian Pizza Chena Serves 10-14 Print recipe only here.Dough: Makes roughly 2 pounds.1 packet of active dry yeast 1 tablespoon sugar 1 tablespoon salt 2 cups of warm water 5-6 cups all-purpose flour 2 tablespoons olive oil Filling:1 teaspoon olive oil 1/2 pound fresh, hot Italian sausage(in casing )1/2 pound capocollo, very finely sliced 1/3 pound Genoa salami, thinly sliced 1/3 pound pepperoni, thinly sliced 1 pound fresh basket cheese *** 1/2 pound mozzarella cheese, very finely sliced 1 dozen eggs(8 will be beaten, 4 will be hard boiled)1/3 cup minced fresh flat leaf parsley 15-20 cranks newly ground
black pepper 1 egg beaten with 1 teaspoon water for egg wash In a big bowl, dissolve in 2 cups of warm water, yeast, sugar
, and salt. Using a spoon, gently mix. Add 5 cups of all-purpose flour and 2 tablespoons of olive oil to start.Blend with a spoon simply till the
dough starts to form, then using your hands, transfer to a floured surface.Knead well, adding flour if it’s too sticky, until the dough
ends up being springy and smooth.It ought to take a great 5-10 minutes of energetic kneading.It will be soft and silky when done.Place the dough ball in a large, tidy bowl covered with olive oil and rub some olive oil on top of the dough. Cover with a tidy, dry dishtowel and let increase in a warm, draft-free location till doubled in size(at least 2 hours).(For more suggestions on making fail-proof pizza dough, click on this link.) Meanwhile, fill a large, heavy-bottom saucepan midway with water. Give a light, rolling boil, and place four room temperature level eggs in the water. Preserving a light, rolling boil, prepare them for 18-20 minutes. Utilizing a slotted spoon, eliminate the eggs, place in a colander, and run under cool water. Tap the eggs against the counter top to split the shells; remove the shells, and wash the boiled eggs under cool water. Slice thinly and set aside.Meanwhile, heat 1 teaspoon olive oil in a big frying pan over medium heat. Remove the sausage from its casing and contribute to the pan. Prepare for 5-6 minutes, or up until browned and crispy. Transfer to a little bowl and set aside.Place oven rack in center of oven and preheat to 350 degrees F. Brush the inside surface of a 10 X 3 spring kind pan with olive oil.Once the dough is increased, punch it down to launch air bubbles. Transfer dough to a lightly floured surface area, divide in half, and roll one half into a 12-inch round. Transfer the dough to a 10-inch spring form pan. Using your hands, fit the dough comfortably in the pan, gently extending it to hang 1 inch over the edge of the pan.In a medium bowl, blend together the 8 eggs, parsley, and black pepper.Fill the within of the dough with alternating layers of sliced up meats, cheeses, and sliced hard-boiled eggs. After 5-6 layers, pour half of the egg mixture over the filling allowing it to permeate down. Continue layering the meats and cheeses, then put the rest of the egg mix uniformly over the top. You need to have enough for 10-12 layers.On a lightly floured surface, roll out the second half of the dough to a 12-inch round.
Place the dough over the filling, and using a sharp knife, trim excess dough up until it simply satisfies the rim of the pan.Using your fingertips, pinch the edges of the dough together, and carefully roll the bottom layer over the top layer creating a seal. Then pinch the dough in between your thumb and index finger creating a somewhat fluted edge
all around. Brush the top of pie with the egg wash.Bake pie for 60-75 minutes
, or till the crust is golden brown. Remove from the oven and permit to cool a minimum of 20-25 minutes. Launch the spring and move the pie to a serving plate. Cut into wedges and take pleasure in at room temperature.Leftover pizza chena can be saved in an air-tight container in the fridge for 5-7 days. Private slices can likewise be wrapped tightly in tinfoil and put in a heavy-duty freezer bag for as much as two months. *** Fresh basket cheese is a semi-soft cheese that is used primarily for binding ingredients together. It can be discovered at Italian markets and cheese stores. If
you can’t discover it, then substitute one( 15-ounce) container of ricotta cheese (drained)and blend it with 2 big eggs.You may also like these tasty Italian calzones, pizzas, and sandwiches: